One of our favorite milestones of the late summer at Southall is the bean harvest.
As the days shorten and the season starts to turn, it’s a time to think back to native populations who grew these staples for centuries before us in this area, and the ways the cultural and culinary traditions have passed down through the years. Take a minute to hear more from Chef Tyler Brown on the heirloom varieties grown at Southall, and the unique way we process them for use and storage.
Over the past several weeks, as they have for centuries in middle Tennessee, skilled masons have been hand-shaping and stacking locally harvested limestone into low walls that designate areas of Southall’s Kitchen Gardens. By early spring, compost from the farm will be added and seedlings from the greenhouse will be…
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On first approach to Southall, the two glass greenhouses stand as welcoming beacons. They’re part of Chef Tyler Brown’s vision of marrying traditional agriculture with modern technology. Case in point: on the left is a state-of-the-art hydroponic grow facility, where an ocean of leafy greens is reaching through a rigid…
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